Wednesday, December 7, 2011

Bisi Bela Bath

This is a dish form Karnataka and is very easy to make.

For the masala

Toor dhal---------------------------------------1 1/2 tsp
Channa Dhal----------------------------------- 1 1/2 tsp
Urid Dhal---------------------------------------1 1/2 tsp
Coriander seeds--------------------------------2 tsp
Red chilly---------------------------------------10
Cinnamon stick---------------------------------2"
Black Pepper-----------------------------------1 tsp
Fenugreek seeds(Methi)------------------------1 tsp
Grated Coconut--------------------------------3 tbsp
Tamarind---------------------------------------Small lemon size(make it into pieces)
Oil---------------------------------------------2 tsp
Ghee-------------------------------------------1 tsp

Heat oil and ghee together in a tawa and fry all the ingredients except coconut.Add the grated coconut when you switch off the flame.Once it has cooled grind it to a smooth paste and keep.

For the Rice

Rice---------------------------------------1 Cup
Toor Dhal---------------------------------1/2 Cup
Water-------------------------------------5 Cup
 Mix rice and dhal together and pressure cook it.

Dice all the vegetables evenly
Carrot----------------------1/2 Cup
Beans-----------------------1/2 Cup
Potato-----------------------1/2 Cup
Peas-------------------------1/2 Cup
Shallots(small onions)----------at least 15 numbers
Curry leaves-----------------2 sprigs
Coriander leaves chopped---------little or according to taste
Sambar powder--------------------2 tsp

Heat 1 table spoon of oil in a Thick bottomed pan.Add a little mustard seeds and hing.Add the shallots and fry for a minute.Then add all the vegetables,curry leaves and add enough salt(1 1/2 tsp) and Saute for 2 minutes.Add the sambar powder and mix well.Add 2 cups water.Cover and cook in low flame till the vegetables are cooked well.
Add the ground masala and mix well.bring it to a boil and switch off the flame.Add the cooked rice and mix well.Put 2 tbsp of ghee and garnish with coriander leaves.

This can be served with any Raitha,Pappad or potato curry.

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